Toasted Ravioli

Name: Toasted Ravioli
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 2
Cuisine: Mediterranean, Italian, European
Ingredients: 355 milliliters Italian bread crumbs, eyeball it; 397 grams crushed tomatoes; 12 larges fresh spinach and cheese ravioli, about 3/4 pound; 2 eggs; 1 Handful flat-leaf parsley, chopped; 3 cloves garlic, finely chopped; 2 servings Splash of milk or half-and-half; 5 Tbsps extra-virgin olive oil, divided; 118 milliliters grated Parmigiano-Reggiano, a couple of handfuls; 1 pinch Pinch red pepper flakes; 2 roasted red peppers, drained; 2 servings Salt and pepper

The recipe Toasted Ravioli could satisfy your Mediterranean craving in approximately 20 minutes. This recipe serves 2. One portion of this dish contains around 112g of protein, 119g of fat, and a total of 2715 calories. This recipe covers 51% of your daily requirements of vitamins and minerals. It works well as a pricey main course. A mixture of roasted peppers, canned tomatoes, garlic, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Beat eggs and a splash of milk seasoned with salt and pepper in a shallow dish.

Ingredients you will need

Salt And Pepper

Egg

Milk

Combine bread crumbs with cheese and parsley in a second dish. Coat the fresh pasta in egg then bread crumbs.

Ingredients you will need

Breadcrumbs

Fresh Pasta

Parsley

Cheese

Egg

Heat 3 tablespoons extra-virgin olive oil over medium heat in a skillet then toast the ravioli until deep golden, 3 to 4 minutes on each side.

Ingredients you will need

Extra Virgin Olive Oil

Ravioli

Toast

Equipment you will use

Frying Pan

In a small sauce pot heat the remaining extra-virgin olive oil and the garlic and red pepper flakes over medium low heat. Grind the roasted peppers in the food processor and add to garlic after it sautes for a couple of minutes. Stir in tomatoes and season the sauce with salt and pepper. When ready to serve, transfer sauce to a small bowl. Surround the sauce with toasted ravioli for dipping and serve.

Ingredients you will need

Extra Virgin Olive Oil

Red Pepper Flakes

Salt And Pepper

Tomato

Peppers

Ravioli

Garlic

Sauce

Equipment you will use

Food Processor

Pot

Bowl

Equipment

Ingredients

Servings:

355milliliters

Italian bread crumbs, eyeball it 397grams

crushed tomatoes 12larges

fresh spinach and cheese ravioli, about 3/4 pound 2

eggs 1Handful

flat-leaf parsley, chopped 3cloves

garlic, finely chopped 2servings

Splash of milk or half-and-half 5Tbsps

extra-virgin olive oil, divided 118milliliters

grated Parmigiano-Reggiano, a couple of handfuls 1pinch

Pinch red pepper flakes 2

roasted red peppers, drained 2servings

Salt and pepper

Recommended wine: Chianti, Trebbiano, Verdicchio

Ravioli works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Il Molino di Grace Solosangiovese Chianti Classico with a 4.2 out of 5 star rating seems like a good match. It costs about 22 dollars per bottle.